Red Meat - Beef - Lamb - Veal and Pork

Eating Red Meat:

Red meat is a major source of protein which provides minerals including B12, iron, and zinc. However, it can be high in saturated fat and cholesterol. People who eat large amounts of red meat have higher rates of cardiovascular disease than those who eat less. This is probably related to saturated fat and cholesterol content.

A high intake may also increase your risk of colon cancer. Studies have shown that people who replace red meat with chicken and fish have a pronounced lower risk of cardiovascular disease and colon cancer. Nutritionists now try to encourage us to eat more fish, healthy fats, whole grains rather than red meat, saturated fat, and refined carbohydrates.

If you cannot bear to tear yourself away from red meat, make a consolidated effort to choose lean cuts, such as pork fillet or rump or fillet steak, and remember to keep portion size modest
and in addition trim off excess fat before cooking and use low-fat cooking methods.